Ingredients
- 4 teaspoons corn flour
- 1/3 cup shaoxing wine
- 1/3 cup honey
- 1 clove garlic, finely grated
- 1 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 800 grams medium green prawns, peeled, deveined, tails intact (i prefer to remove tails)
- 1 red onion, diced
- 1 yellow capsicum, cut into 2cm pieces
- 100 grams snow peas, halved crosswise
- 1/2 bunch garlic chives, cut into 3cm lengths
- 2 teaspoons sesame seeds, toasted
- Thai basil leaves, to serve
How to Make
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Step 1: Combine cornflour, shaoxing wine, honey, garlic and sesame oil in a small bowl and set aside.
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Step 2: Heat wok over a high heat and when starting to smoke, add 2 teaspoons of vegetable oil and swirl pan to coat and stir-fry 1⁄3 prawns for 2 minutes or until pink and almost cooked through.
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Step 3: Transfer to a large bowl and repeat for another 2 batches and if necessary, carefully wipe wok clean with paper towel in between batches, before adding oil.
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Step 4: Add remaining oil to wok over a high heat swirling to coat, then add onion and capsicum and stir-fry for 1 minute or until onion starts to soften and the add snow peas and stir-fry for 30 seconds or until snow peas are almost tender.
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Step 5: Return prawns to wok with cornflour mixture and stir-fry for 1 minute or until heated through and sauce is thick.
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Step 6: Stir in garlic chives and half the sesame seeds.
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Step 7: Serve immediately topped with Thai basil and remaining sesame seeds.
We hope you enjoy this recipe!
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